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Easy Pecan Pie Bars

Easy Pecan Pie Bars

Easy Pecan Pie Bars

It's really worth toasting the pecans first and you can do that days in advance. Chopping the pecans makes it easier to cut the bars. I tried using maple syrup but was disappointed with the result. (Corn syrup is not the same as high fructose corn syrup.) - Jenny Jones

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Makes: 16 servings

Easy Pecan Pie Bars

Ingredients:

    Crust:
  • 1 1/3 cups all-purpose flour
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup milk (low fat or whole milk)
  • 1/4 cup vegetable oil (I use avocado oil)

  • Filling:
  • 3 eggs
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup butter, softened at room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups pecans, toasted, cooled, and coarsely chopped

Instructions:

    Crust:
  1. Preheat oven to 350° F.
  2. Line a 9-inch square pan with parchment paper.
  3. For the crust, combine flour, sugar, and salt in a bowl.
  4. Add milk and oil all at once. Stir with a fork.
  5. Shape into a 5-inch disc and place between 2 sheets of wax paper. Roll into a rough 9-inch square.
  6. Transfer to pan and press to cover the entire bottom, using extra edges to patch openings. Set aside.
  7. Filling:
  8. With an electric mixer on medium-high, combine all ingredients except pecans (takes about a minute).
  9. On lowest speed, stir in pecans.
  10. Pour into prepared pan and bake for 23-25 minutes. Remove while the center still jiggles a little. Cool completely before cutting.

33 Comments on "Easy Pecan Pie Bars"

  1. Willa

    Have pecans, can;t decide between pie and wedding cookies. No syrup so its cookies. Love all your recipes and videos. Keep on cooking. Luv watching your old YouTube shows. Will now come here

  2. Donna Anderson

    Oh Jenny,
    I can not begin to tell you how very much I appreciate your vidios , I just lost my interest in cooking and baking I just had no energy due to fibromyalgia and cronic fatigue and more , I found your vidios a few years back and just enjoyed watching you cook , lol, and then started with your bread receioe and then started to cook right along with you , you are a inspiration and company in the kitchen. I don’t know what I would have done without you! You are so fun and down to earth Thank You So Much!! I appreciate your receipes by email but miss you, I know it was a lot of work for you to do, but would you concidere doing a vidio once in a while? For some of your new receioes? Thanks Again for all you are and all you do we out here Love and appreciate you Donna in WI

    • Jenny Can Cook

      Thank you for taking time to send this note. It’s always good to hear when someone likes my recipe but even better to know that my efforts are making a difference for someone like you. Thank you for sharing your thoughts with me.

  3. Dale

    Thank you for your recipes but is there Anyway you could include the nutritional facts? I have Hypoglycemia and need the sugar content. Thank you again❣️

  4. Sandy

    Jenny- Your chocolate cake plus frosting are sooo delicious that I make them for all of my special events when a dessert is needed. I use a 9 x 13 pan, double the recipe and leave in the oven longer, maybe 10-15 minutes. Always a success! Now I can’t wait to make the pecan bars for Thanksgiving! As well, I make your no knead bread every few days. It’s delicious and we save so much money in doing so. Thanks so very much for your help, kindness and delicious recipes!

  5. Beverly

    I love this lady’s videos! Her humor, her advice, the ease making her recipes makes me want to cook everything she demonstrates!
    Still looking for a cow timer!

  6. Belle

    “~ Don’t make these if you have no will power.” No will power here. Still making it and you cant stop me! 😜

  7. DIANEK

    I could not print this recipe, but it sounds very good. Thank you

    • Jenny Can Cook

      I tested using the little print button next to the title and it seems to be working.

  8. velonqui

    Hi Jenny, I love pecan pie so I’m sure going to try this recipe. I just want to be sure I use the right amount of brown sugar so my question is that I prepare the brown sugar as “packed” or loose in the cup? Hope it’s not a dumb question, but in other recipes I’ve read, sometimes don’t clarify if the brown sugar is packed and they just say to use a cup of brown sugar. thank you for all you do!

    • Jenny Can Cook

      I measure brown sugar somewhere in the middle between packed and loose, lightly packed just so it retains the shape of the cup.

  9. Diane

    Another great recipe Jenny, love them all and keep them coming!!

  10. Lisa

    Can’t wait to make these. Your chocolate cake recipe is now my go to recipe. Thanks for sharing these great healthier versions of classics we know and love and for me introducing some new things as well. Continued success and blessings.❤

  11. Marilyn Bell

    Can you use real maple syrup in this recipe rather than corn syrup? Thank you.

    • Karen Knabe

      The idea of maple syrup versus corn syrup sounds delicious, think I’ll give it a try this weekend. Will let you know. Maybe 1/2 of each would work too.
      Karen

    • Jenny Can Cook

      I tried maple syrup but was disappointed with the result.

      • Jacquie

        Is it light or dark corn syrup? Glass or metal pan?

  12. Susan

    Thank you Jenny! I absolutely love your recipes!!

  13. Cindy

    Thank you Jenny for this new recipe:) Made your best ever meatloaf recipe today and my husband loved it, and so did I! He’s a Polish boy, and I can’t wait to try some Polish recipes for him. Thanks for sharing

  14. Patty

    In my humble opinion you’re better than “good”!
    Thank you for this recipe, Will be sure to try it.
    Hope all is well… did you celebrate the Canadian Thanksgiving last weekend?….or at least have a glass of wine ‘with‘ us? 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦 😘

  15. Rhonda Davis

    Great recipe! I’ve used one very similar for years. Your lighter version will be on my list to try already knowing it will be a keeper – as are all your recipes. Keep up the good work. You are revered/loved/followed slavishly.

  16. Jewel

    Love your recipes, have made many of them always with great success.will make this one for sure as I love pecons. Thank you for sharing your talent with us, you are a blessing.

  17. Bernadette Rivers

    Jenny,
    If I double this recipe, would I use a 13 × 9 pan?
    Also, thank you for sharing your recipes with us!

  18. love these recipes

    I just googled and can substitute the corn syrup. I cook and bake with stevia. Was the corn syrup used for moisture and sugar.. answer will make my substitution easier. love your recipes

  19. Gina

    Love your recipes Jenny! Have made so many, and multiple, more than once. Thank you for sharing them.

  20. Jan he Queen

    I think it was a typo and you meant to say …bake until the center JIGGLES – but giggles works, too!!

    • Jenny Can Cook

      Oh, that must have been my dog that did that. I think he stepped on the “G” key when I wasn’t looking. 😉 I’ll be sure to reprimand him. (thank you, Jan the Grammar Queen!)

  21. Catt Houser

    I love your recipes and tips. I’m not a good baker/cook but your recipes are easy to do….and are delicious. I feel like an expert. Also really love your videos. It’s like hanging out with your best girl pal in the kitchen.❤

    • Rhonda E Davis

      Easy on the criticism: “Good” cooks/bakers don’t get good without lots of practice and some fails. The fact that you’re willing to learn and trying new recipes means you’re on your way to “good” status. In fact, if you can state the recipes are delicious, then you may already be “good” and moving to a higher status. Jenny’s recipes have boosted my creds and I’ve been cooking/baking for over 65 years. Best of luck. Happy cooking!

      • Laurence Kelly

        I love all your video recipes and this is the first time I will get e chance to try this e-mailed recipe. I have one question where to you get those quit timers?
        Regards,
        LCK

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